chickpea recipes?

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Replies

  • beckywilliams1967
    beckywilliams1967 Posts: 58 Member
    This looks amazing - must try it! The coronation chickpea I should say !
  • cassondraragan
    cassondraragan Posts: 233 Member
    Toasted Chickpeas


    This is a great recipe that can be changed to fit your taste buds. Simply substitute the dry ingredients for your favorite flavors.

    Ingredients

    1 can chick peas
    1 tsp chili powder
    1 tsp garlic powder
    1 tsp sea salt
    1 lime, squeezed
    Directions

    Step 1

    Preheat the oven to 350.

    Step 2

    Mix all the ingredients together in a small mixing bowl until the peas are coated with seasoning.

    Step 3

    Bake for 15 minutes, remove from oven. Move the peas around so they will toast on all sides. Return to oven for an additional 15 minutes.
    Bump
  • kirkor
    kirkor Posts: 2,530 Member
    dessert chickpeas:
    http://chocolatecoveredkatie.com/2011/05/31/deep-dish-cookie-pie
  • vegan4lyfe2012
    vegan4lyfe2012 Posts: 1,251 Member
    This is amaza-zing!

    Devilish Chick Spread:

    3 cups drained chickpeas
    1/2 cup mayo (I make my own vegan version)
    1 tsp curry powder
    1 Tblsp prepared yellow mustard
    1 Tblsp lemon juice
    3 Tblsp fresh chives

    Pulse everything together in the food processor until blended.
  • cassondraragan
    cassondraragan Posts: 233 Member
    Chocolate chip cookie dough dip. Yes, I have made it. Yes, it was awesome. If you like cookie dough.


    www.chocolatecoveredkatie.com/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough/
  • hnoelle85
    hnoelle85 Posts: 39 Member
    I love chickpeas and will eat them almost any way but my favorites are either curry or in the winter i make a chickpea and spinach soup that is fairly simple its just...

    2 cups veggie broth
    1 can of chickpeas
    1 cup of veggies (i usually do potatoes)
    1/2 cup of cream (or for vegan i mix soy milk with corn starch to thicken it)
    2 teaspoons cayenne pepper
    salt and pepper
    and as much chopped spinach as you would like

    You just simmer the chickpeas and veggies in the broth until the veggies are tender then mix in the cream, seasonings and spinach and let it simmer on low heat about 10 minutes or until the spinach is wilted.
  • Nikki_G30
    Nikki_G30 Posts: 72 Member
    Bump. The chocolate chip recipe sounds delicious!
  • Acg67
    Acg67 Posts: 12,142 Member
    Microwave puffed chickpeas dusted with nacho cheese dorito powder
  • AshleyNPeters
    AshleyNPeters Posts: 78 Member
    I have one for a summer salad with chickpeas

    2q03vcm.jpg

    Recipe here - http://lowcalcook.blogspot.com/2013/08/summer-shrimp-salad-286-calories.html
  • hermia181962
    hermia181962 Posts: 6 Member
    on my blog I have a chickpea and fennel salad. I have this with a jacket potato and really enjoy it.
  • masson24
    masson24 Posts: 23 Member
    Kale Chickpea Feta Soup - DIVINE!

    2 TBS olive oil
    1 med yellow onion, chopped
    6-7 cloves garlic, chopped finely (I used the garlic masher)
    2 tsp red pepper flakes (I also added 1/2 tsp hot chili powder and 1/2 tsp paprika)
    1 bunch Kale, chopped
    4 cups low sodium Chicken Broth
    1 cup water
    2 15 oz No-Salt-Added chickpeas (garbanzo beans) rinsed and drained
    1/2 tsp black pepper
    3 TBS red wine vinegar
    1/4 c Reduced Fat feta Cheese

    1. In a 5-6 qt pot, cook the onion, garlic and pepper flakes in the oil over medium heat, stirring constantly, until onions are translucent and garlic has changed color. Stir in chopped Kale and cook, stirring frequently, until Kale is wilted - about 4 minutes.

    2. Add chicken broth, water, chickpeas and black pepper. Cover and simmer 20 minutes until Kale is very tender

    3. Stir in vinegar prior to serving. Sprinkle with 1 TBS Feta Cheese.

    You can add egg for more protein - beat 2 eggs and drizzle into soup, stirring constantly, to thicken soup (it will be like Egg Drop Soup - I did this).

    Per 1 cup serving (without egg): 172 calories, 9G protein, 5 G fat (1G saturated), 5.5 G fiber, 110 mg calcium, 25 mg Vitamin C, 24 G carbohydrate, 124 mg sodium.

    Makes about 6 or so cups of soup.
  • ladydy911
    ladydy911 Posts: 126 Member
    Chick Pea Chocolate Chip Cookies

    1 cup cooked chickpeas, drained, rinsed and patted dry
    1/2 cup pb2 (or all natural peanut butter, your choice)
    1/3 cup honey (more for drizzling)
    2 tsp vanilla extract
    1/2 cup semi sweet chocolate chips

    Preheat oven to 350

    Put everything but the chocolate chips in the food processor and process until smooth. Scrape sides and top and process again. If it balls up drizzle honey in while processing untill smooth. Stir in chocolate chips. Using the two spoon method, scoop out a spoon size amount and put on cookie sheet lined in parchment paper or quick release foil. Flatten the cookie out a bit since these will not rise. Bake for 10 minutes.

    Dang tasty. Even the 3 year old approved!!
  • suziepoo1984
    suziepoo1984 Posts: 915 Member
    I guess someone else has already mentioned this, but Chole Masala(chickpeas curry) is spicy and yummy and also low calorie.. You can have them with rice/bread. This is how i make it(dry chickpea should have been soaked for 6 hours, canned can be used directly).

    Pressure cook chickpeas with water and some salt.
    In a separate vessel, heat olive oil. Add some cumin seeds to this.
    Add some chopped onion and fry till golden brown.
    Add some ginger and garlic. better if they are in paste form.
    Add red chilly powder, turmeric powder, coriander powder and some Garam masala powder/kitchen king powder
    Add chopped tomatoes and some salt and heat till tomatoes have been completely cooked.
    Now add the cooked chickpeas and mix them up. Add water to mix it to the consistency required. Adjust salt as per taste.

    Add chopped coriander leaves at the end. Ready to eat.
  • Gnawcraft
    Gnawcraft Posts: 777 Member
    Thanks for the AMAZING ideas so far! Mmm, chickpeas
  • Camera_BagintheUK
    Camera_BagintheUK Posts: 707 Member
    Moroccan Chickpea Soup:

    I large onion
    2 carrots
    I red pepper
    1.5L vegetable stock
    400g tin of tomatoes
    500g floury potatoes cubed
    420g tin of chickpeas (not sure equivalent dried - couple of cups full anyway)
    2 cloves garlic
    harissa paste (recipe says 2 tablespoons but it depends how hot you like your food)
    (or a pinch of chilli powder if you don't have harissa paste)
    1 tablespoon cumin seeds
    2 teaspoons ground coriander
    1 cinnamon stick
    4 tablespoons chopped coriander
    some creme fraiche

    start the onions, carrots, pepper and potatoes in oil
    add the tinned tomatoes
    add the stock and the cinammon stick and simmer for 15 mins
    add the chickpeas and potatoes and simmer till the potatoes are cooked

    Fish out the cinnamon stick and serve with a dollop of creme fraiche and sprinkling of chopped coriander

    Tastes even better if you let it stand overnight or a couple of days, and reheat to serve!

    Goes brilliantly with a garlic flat bread!

    I once added diced lamb which was lovely, and if you don't add the stock you've got a stew!
  • JTutz
    JTutz Posts: 69 Member
    Bumping....every one of these recipes into my belly!
  • ktully93
    ktully93 Posts: 160 Member
    Bump for later.
  • prosperkat
    prosperkat Posts: 59 Member
    Bump
  • DouMc
    DouMc Posts: 1,689 Member
    yummy, bumping for later!
  • Xalanii
    Xalanii Posts: 20 Member
    I sometimes make fritters with them.

    I soak some chickpeas or buy a can (depending on laziness)
    mash them up, you can add some flour (gluten free flour if you wish) as a binding agent
    an egg and from there get creative

    I sometimes make curried fritters, or apple fritters with sugar and cinnamon.

    I eyeball stuff when I cook so I can't really give measurements, but if you know things like meatloaf or cookies get it that kind of consistency and I either fry them in a skillet or bake them.
  • nutritionstudent12
    nutritionstudent12 Posts: 12
    I eat this all the time! so cheap, and yum
    Chickpea Curry

    - 1.5 cups of chickpeas
    - 2 cans of diced tomatoes
    - 1 onion, diced
    - 1 garlic clove (or 1 tsp crushed garlic)
    - 1 cup of diced pumpkin
    - 1 cup of diced zucchini
    - 1 cup of diced eggplant
    - 1/2 cup of water
    - 1 tsp curry powder
    - 1 tsp tarragon
    - pinch of chili flakes
    - 1 tsp tumeric
    - 1 tsp paprika

    Put all ingredients in a pot and simmer for an hour
    Easy and nutritious!
  • lunachan2013
    lunachan2013 Posts: 2 Member
    Winter time stew- I switch out the Italian sausage for the turkey version
    http://www.realsimple.com/food-recipes/browse-all-recipes/chickpea-sausage-stew-10000001699545/index.html



    Serves 4| Hands-On Time: 15m| Total Time: 35m
    Ingredients
    1 tablespoon olive oil
    1 large onion, chopped
    12 ounces Italian sausage, thawed and casings removed
    1 tablespoon tomato paste
    1/2 cup flat-leaf parsley, roughly chopped
    1/4 cup cilantro, roughly chopped
    2 cups low-sodium chicken or vegetable broth
    2 15-ounce cans chickpeas, drained and rinsed
    1 10-ounce package frozen leaf spinach
    kosher salt and pepper
    8 slices bread, toasted (optional)
    Directions
    Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft, 5 to 7 minutes.
    Add the sausage and cook, crumbling it with a wooden spoon, until browned, about 8 minutes.
    Add the tomato paste and cook, stirring, for 2 minutes. Stir in the parsley and cilantro and cook for 1 minute.
    Add the broth and chickpeas and bring to a boil.
    Add the spinach and simmer, partially covered, for 10 minutes, stirring occasionally with a fork to separate the leaves. Stir in ½ teaspoon salt and ½ teaspoon pepper.
    Divide the toasted bread, if using, among individual bowls and spoon the stew on top.
  • joyce0624
    joyce0624 Posts: 115 Member
    bump
  • Ideabaker
    Ideabaker Posts: 542 Member
    I have one for a summer salad with chickpeas

    Recipe here - http://lowcalcook.blogspot.com/2013/08/summer-shrimp-salad-286-calories.html

    We are heading into summer in the southern hemisphere, so I'll definitely be making this delicious looking salad! Mmmm... seafood, avocados and chickpeas! Definitely a winner.
  • nyboer
    nyboer Posts: 346 Member
    Bump for chick peac recipes!
  • 1alicia3
    1alicia3 Posts: 25
    Mmm.. BUMP!
  • kenyonl85
    kenyonl85 Posts: 217 Member
    right before the OP posted this, i posted a recipe for a vegetarian tuna salad type dish using chickpeas instead of tuna.

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